Mung bean soup has the effect of relieving alcoholism. Not only because mung beans are cool and antipyretic, but also because mung beans are green in color and enter the liver, which helps the liver to relieve diarrhea, which can detoxify. In addition, mung beans are also beneficial to urine, which can help alcohol to be excreted from urine quickly.
In addition to alcohol poisoning, all food poisoning of plants, stones and animals can be treated with mung bean soup. The detoxified mung bean soup needs to be fried in a big fire, and the frying time should not be long (three to five minutes after boiling). The soup must be clear and turbid. At this time, the effect of clearing heat and penetrating the outside is the best, and it should be drunk immediately after cooling. If it is inconvenient to cook, raw mung beans can be directly ground into powder and taken with cold water, and the powder effect is better.
The mung bean soup for relieving summer heat should not be cooked for a long time. After long cooking, the mung bean soup will be red and turbid. From the perspective of composition, the red color means that the polyphenols in mung beans have undergone oxidation, polymerization and other reactions, and their nutritional value has also decreased. From the point of view of Chinese medicine, short frying can clear the air, clear the air, dissipate heat and dispel wind. If you decoct for a long time, you will get its taste, and the soup will be turbid and nourishing yin. But mung beans are not good at nourishing yin, so there is no need to cook them for a long time.
If you want mung bean soup not to change color, there are two main points besides not cooking for too long. One is that the water cannot be alkaline, and the water in the north is alkaline, so it is easy to cook red mung bean soup (northerners can add a little lemon juice or vinegar to the water); The other is to cover it to prevent the mung bean soup from being oxidized by too much air.
Sometimes, we cook mung bean soup for a long time to make the beans bloom and eat them. However, if it is cooked for a long time, it is suggested to put some mint before cooking to enhance the effect of relieving exterior heat of mung bean soup.
Mung beans should not be peeled when cooking soup or porridge. With mung bean skin, it not only has good heat dissipation effect, but also can eliminate edema, macula and nebula. If you only take the beans inside, it will be powdered after cooking, which is very stagnant and not easy to digest.
Mung beans can only be peeled when they are ground into cakes or applied externally. Pastry contains mung bean powder, which has a certain effect of clearing heat.
Mung bean powder is also excellent for external use. The mixture of mung bean powder and talcum powder is natural talcum powder, which can be used after bathing or sweating to prevent and treat miliaria.
If it is a traumatic injury, you can stir-fry the mung bean powder until it is yellowish brown, and mix it with egg white for external application, which has the effect of dissipating heat and reducing swelling.